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The simplest 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs…for laid back summer nights. This pasta is buttery, garlicky, and tossed with caramelized lemon and fresh basil. Serve over creamy whipped ricotta and finish off with spicy breadcrumbs for a delicious crunch. Perfect easy summer dinner, any night of the week. Everyone in the house will enjoy this dish, veggies and all! Added bonus? This pasta uses just one skillet and is a great way to use up that summertime garden basil and zucchini.

overhead photo of 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

I love a good Monday night salad in the summer (assuming it looks something like this chopped salad or my summery Ceasar). But I also love a bowl of Monday night pasta more than you’ll know. Starting the week with a dinner that’s easy and something you can really look forward to is key. Especially in the summer.

When the weather finally turns nice here I want to spend a little less time in the kitchen (to a point…it’s my job, so I’m in the kitchen more than most). And a bit more time outside enjoying the summer season. Summer happens so very quickly here. By late August our trees have already begun to change colors and at night the temperatures are below 32.

It’s a quick season, so I really try to enjoy it while it’s here. Walks around the neighborhood when the sun is slowly setting over the mountains are my favorite this time of year. So I try to do as many of them as possible.

Which brings me to this pasta and the inspiration.

overhead prep photo of herbs and lemons

The Inspiration…

Two things inspired this easy, but delicious lemon butter pasta.

The idea came after a Saturday night walk. I really just wanted to make something for dinner that would be quick and create as little mess as possible, since for once the kitchen was actually clean.

For some inspiration, I took walk over to the garden (aka greenhouse, but I love using the word garden so much more…so sticking with garden). I pulled a whole bunch of fresh basil and thyme…love their fragrances.

Growing up, my mom and I loved a simple pasta tossed with basil and butter on summer nights, so I drew all my inspiration from there. But I added caramelized lemon…and a few other things to make it that much more delicious.

Of course. Because that’s just me, and that’s what I do.

overhead prep photo of Spicy Breadcrumbs

Here are the details…

As you can imagine, this comes together quick. Just fifteen to twenty minutes is all you need.

Start with the breadcrumbs. Toast them in a skillet with salty capers and crushed red peppers flakes for a little spiciness. Then finish with sea salt. So simple…I love the added crunch and flavor from the capers.

Tip? Make your own fresh breadcrumbs with a loaf of day-old ciabatta bread. Bonus points to you if it’s a loaf of garlic ciabatta. Pulse the torn pieces of bread in a food processor or simply tear the bread into smaller pieces. It’s so easy to do and really adds a lot of flavor to any recipe calling for bread crumbs.

Once the crumbs are out of the skillet, start boiling the pasta. Using angel hair pasta is kind of key to this recipe. It’s one of the quicker cooking types of pasta. It’s also what my mom and I would always request when my dad would make us our “basil butter pasta”.

overhead close up photo of 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

While the pasta cooks, caramelize slices of lemon in butter. Then chop the lemon slices and toss with lots and lots of fresh basil.

Next, cook the zucchini in the remaining butter with garlic and thyme. Remove from the heat, add the angel hair pasta and the lemon basil mix and toss.

Spread some ricotta cheese into your bowl, add the butter pasta and finish with those breadcrumbs.

Done. Dinner in fifteen that’s colorful and oh so GOOD.

overhead photo of 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

Oh…that ricotta

Yes, I whipped it in my food processor, which took me an extra five minutes. If you have the time, I’d recommend going the extra mile. While regular ricotta is good, whipped ricotta takes the pasta to new levels.

When you twirl the warm buttery lemon pasta into the creamy whipped cheese, it instantly creates a creamy sauce that melts in your mouth.

Roll your eyes back good, as I like to say. It makes the pasta just a touch more special, which is always ideal.

overhead photo of 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs and fork twirled into pasta

Looking for other summer pasta? Try these weeknight favorites. 

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Antipasto Pasta Salad with Herby Parmesan Vinaigrette

One Pot Lemon Basil, Asparagus, and Sausage Pasta

Lastly, if you make this 20 minute lemon butter pasta with ricotta and spicy breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How to video:

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Calories Per Serving: 480 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Heat a large skillet over medium heat. Add the olive oil, the breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4 minutes. Remove the breadcrumbs from the skillet. Season with salt.
    2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
    3. Meanwhile, set your skillet over medium-high heat. Add the 2 tablespoons butter and lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.
    4. To the skillet, add the remaining butter, zucchini, garlic, and thyme. Season with salt and pepper. Cook until the zucchini is golden, 5 minutes. Watch the garlic closely. Remove from the heat, stir in the pasta and 1/2 of the lemon/basil.
    5. Spread the ricotta into bowls. Add the pasta. Top with breadcrumbs and additional lemon/basil. Twirl the pasta up with the cheese. EAT and ENJOY.

Notes

To Make Fresh Breadcrumbs: Pulse torn bread in a food processor until roughly the size of peppercorns. I like to use ciabatta or crusty sourdough bread. If using fresh crumbs, toast them 3-4 minutes in the skillet first.

overhead horizontal photo of 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

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Comments

    1. Hey there,
      I would serve with a dry Chardonnay. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Pam,
      Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

  1. We love this recipe! So quick and easy and soooo full of flavor! When you bite into the squash it just bursts with amazing flavor. Sweet, salty, spicy, tangy with crunch. The perfect combo! We add chicken!

    1. Hey Kayla,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  2. The instructions left out how to carmelize lemons other than in butter. Don’t think mine were. Results were ok but I think a different pasta and more butter & ricotta would make it better. And more realism in the time it takes. Took me an hr & a half.

  3. 5 stars
    My hubs and I made this tonight…amazing. I was also confused about marinating the lemons with the rinds, but we all need to know to trust Tieghan. Everything about this was delicious!

    I’ve now added caramelizing lemons to my list. They taste and smell amazing and are so pretty! I used butternut squash instead of zucchini and it was perfect.

    Thank you, Tieghan! I live for HBH recipes (and food photos)! 😊

    Laura

    1. Hey Laura,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

    1. Hey Lorraine,
      As long as the lemon is caramelized, you do not need to remove the rind. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Danielle,
      Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  4. I made the lemon pasta and it was to die for !!!! love the ricotta n I made my own bread crumbs as you suggested 😍

    1. Hey Candis,
      Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Donna,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

  5. 5 stars
    I made this last night for our dinner and it was delicious! Tieghan, you are a genius when it comes to creating fabulous recipes . . . and with presenting and photographing them! Many thanks!

    1. Hey Lynn,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan

      1. This was brilliant except the lemon was little much for me and my family. It was just too overpowering. Maybe I didn’t caramelized it correctly..! But thanks for another good one:)

        1. Hey there,
          Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

      2. This sounds delicious but after reading the reviews, I too, was questioning the lemon rind as the pith is bitter…but would think the preserved lemons I have in the fridge would be great and remove the step of carmelizing the onions

  6. 5 stars
    This is so easy and delicious. We used burrata instead of ricotta and added it to the pan so it warms up a little and will melt into the pasta. The breadcrumbs are so so good.

    1. Just wanted to also add that we sliced the lemons thinly and really really cooked them to cancel out any bitterness (the slices were browned and really soft, almost falling apart).
      After removing them from the pan & chopping them up, we tasted the lemons before adding them into the dish. (If it’s a little bitter even after chopping it up, just add it back to the pan and cook for longer).

    2. Hey Danielle,
      Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan

  7. 5 stars
    This pasta was amazing!

    I have some food allergies so I had to make a couple substitutions. (i.e. Vegan ricotta and brown rice angel hair pasta) It was still absolutely divine. I love how the citrus and basil meld together. It was such a fresh summery pasta dish!

    I will definitely be making this again. Even my pasta despising partner cleaned his plate. 🤣

    1. Hey there,
      Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  8. 4 stars
    Delicious flavors – I’d double the amount of lemon and summer squash! The capers with the lemon are a delightful addition. Room temp ricotta will make your life easier, and next time I’ll use thin linguine or spaghetti. (We find Angel Hair difficult).

    As usual, a yummy HBH dinner 😊

    1. Hey Cindy,
      I am so so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

    1. Hey Karen,
      Yes that’s correct:) I hope you love the recipe, please let me know if you give it a try! xTieghan

        1. Hey Danielle,
          Yes! Since you caramelize the rind, it will work nicely in the dish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    One of my favourite recipes! So simple yet packed with flavour. I love to cook this on a friday night when I’m too tired to put to much thought or effort into my meal, but still want something delicious that feels different from my everyday-meals. Pairs perfectly with a glas of red wine 🙂

  10. This was not worth the effort! A simple pasta w/lemon and butter sprinkled w/some toasted breadcrumbs would have been easier to make and tasted much better. Caramelizing the lemons was a process that ended up being a bit of a ness resulting in a bitter taste. Tieghan, ILY, but this was not a winner.

  11. 4 stars
    This was delicious! Next time I will reduce the amount of pasta amount and double the zucchini for a lower carb meal. Caramelizing lemons is not as easy as I thought it would be- some rinds were still bitter, and it took longer than expected. Maybe the heat wasn’t high enough? Also added a bit of lemon juice to the whipped ricotta so that made up for the messed up caramelization. Will definitely make this dish again!

    1. Hey Kimche,
      Thanks so much for giving the recipe a try! I am sorry about the lemon rinds, I do find using a cast iron skillet to caramelize the the lemons. Please let me know if you have any other questions! xTieghan

  12. 4 stars
    I think we didn’t caramelize the lemon enough because it ended up being SO BITTER we could barely eat it, which is so sad because it smelt amazing every step of the way! I would say the spicy breadcrumbs makes the dish, but make sure to caramelize the lemon all the way unless you want to gag eating it. Do you have any tips to help take out the bitterness? We don’t want to throw it out because it looks and smells so good, and we used a lot of herbs from our little garden.

    1. Hey Eliza,
      So sorry the lemon was bitter, it is key to really caramelize the lemon to avoid that. Unfortunately I am not sure there is anyway to take that away now that is has been chopped and added to the dish. Please let me know if you have any other questions! xTieghan

  13. 2 stars
    We were really excited to try this dish tonight, and gosh! I should have read the other reviews. Our lemons, like many others, made this dish overwhelmingly bitter. We will have to work with the leftovers to make them palatable. We certainly cooked the lemons long enough. I want to believe that these ingredients will pair well, and if we all are really just getting the lemon piece all wrong, please provide much more detail on exactly how to caramelize the lemons. Thank you!

    1. Hi Naomi,
      I am so sorry you had issues with the lemon. The key to caramelizing them is a super hot cast iron skillet and a brown caramel coloring all over the lemon. I hope this helps for next time! xTieghan

  14. 5 stars
    We loved this recipe! No changes needed and all the pasta was annihilated! We even had leftovers for lunch which were still tasty.

  15. 5 stars
    I can’t have pasta without (spicy) breadcrumbs anymore! The recipe is super easy. The charred lemon and basil is a really tasty and unique component! I served with your lemon and garlic butter chicken!

  16. 5 stars
    This was so so good, better than I anticipated! I used the juice of a lemon rather than the whole lemon and it was still very lemony and delicious!

  17. HI,
    I plan to make this for some friends this weekend and I was wondering if the pasta can be served room temp or if you advise that I serve it hot immediately. I like to serve room temp dishes for company so that I do not have to run back and forth in the kitchen, but I am not sure if this would be good room temp. Thanks!

    1. Hey Alex,
      This dish would be totally Fien served room temperature. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Dana! I am really sorry to hear that… Please let me know if there is anything I can help with! I hope you love some other recipes of mine! xTieghan

  18. 5 stars
    Oh. Mah. Gawd. This might be your most epic recipe! Followed it to a tee. Perfection. I ate the amazing breadcrumbs with a spoon. Cast iron skillet is key for carmelizing the lemons. ‘Nuff said. Bravo!

  19. The lemon and basil combination is delicious! I did make a few mistakes, so I will hold off on a review for now but I thought I would share them so others do not do the same! I used a non stick pan and it took quite a while to get the lemons to brown. It was fine but just took a bit. I also made the mistake of using normal breadcrumbs instead of panko, which I do not advice! I probably topped the plates with about a 1 tablespoon which ended up drying it out too much! I will definitely give it another go with a different pan and the correct type of breadcrumbs (face palm).

    1. Thank you so much! I hope this turns out better for you the next time, Ashley! Please let me know if there is anything I can help with! xTieghan

  20. 5 stars
    The whipped ricotta is so worth the extra few minutes I never would have thought of that Another winner It was delicious Thank you for all your amazing recipes I’m having so much fun in the kitchen making all these wonderful dishes.

  21. I added a bit of white wine to sauce it up.
    I thought the lemon added a bitter taste to it so maybe next time I’d only add grated rind or lemon juice.
    Different with the ricotta, but very summery!

  22. 5 stars
    This is everything a perfect summer recipe should be. I truly didn’t know what to expect, but at this point I trust that anything you make is going to be amazing, so I just went with it, and I wasn’t disappointed. The caramelized lemons were a game-changer, summery, bitter, savory, slightly sweet; the veggies gave it a healthy feel; the creamy cheese wrapping around the pasta was a dream; but the breadcrumbs, the breadcrumbs were inspired. I never would have thought that capers, breadcrumbs, and chili flakes could come together to make something so good. They perfectly brought together all the other flavors and added an unbeatable crunch. Not gonna lie, I ate leftover breadcrumbs by the handful.

    1. Hi Jessica! All of these comments were so amazing to hear! Thank you so much for trying all of them! I hope you continue to enjoy my recipes! xTieghan

  23. 2 stars
    I wanted to like this one SO bad but the lemon was way too bitter. I caramelized for a minute on each side but that wasn’t close to enough, so I let the lemon slices keep cooking. My husband, who eats pretty much anything, couldn’t finish it. I’m not sure I would try this again 🙁 i will say the breadcrumbs were very good! I’ve never whipped ricotta too, that was interesting.

    1. Hi Cathy! I am really sorry this did not work out well for you. Is there anything I can help with? xTieghan

  24. 5 stars
    Very tasty summery pasta! The toasted breadcrumbs were so so good in this dish. Everyone enjoyed this dish very much, I think I will be making it more often!

  25. 5 stars
    This was delicious!! The spicy breadcrumbs were such an amazing addition…but the idea of the whipped ricotta! Mind blowing! This will definitely become a staple dinner moving forward, along with so many other recipes of yours! Thanks for so many great, easy dinners (my husband also thanks you)! Also, a Tom Collins pairs really nice with this dish!

  26. 5 stars
    I made this recipe this weekend and could not shut up about how good it was. I instantly sent friends and family a link to the recipe and told them they MUST make it, and that I was CERTAIN they would love it. I’m a slow food prepper, but this meal was quick to make, even for me. Also, those spicy breadcrumbs are the PERFECT topping to this already delicious dish!

    1. Love that!! I am really glad this turned out so well for you, Kara! Thank you for trying it! xTieghan

  27. 5 stars
    Hi Tieghan,

    I substituted the pasta and ricotta for ravioli stuffed with ricotta and it was delicious! Trader Joe’s has a Lemon Ricotta Ravioli, but I think any ricotta ravioli would work.Two packages of ravioli is enough for the rest of the ingredients to pair well. I just wanted to let you know in case you or anyone else was looking for a substitution (I made the rest of the recipe as written). Also, I’ve tried it both with fresh breadcrumbs and panko and it’s better with fresh (I used sourdough!) Thank you so much! I love your recipes.

  28. 5 stars
    Made this – fantastic! The toasted bread crumbs are the best! And i’ve never whipped ricotta, it was life changing! I’ve never liked the grainy texture, but whipped, oh my goodness, amazing. I added some grilled chicken on the side for my carnivores, went perfectly with the pasta.

  29. 5 stars
    Wow! Love it. My husband took a bite and starting just pointing to the plate and making happy sounds. :). Beautiful blend of flavors. Sophisticated yes simple enough that my kids liked it too. Will be making it again

    1. Thank you so much!! I am so glad this was so amazing for the both of you! I hope you continue to enjoy my recipes! xTieghan

  30. Very disappointed. I was so excited to try this recipe and it would have been pretty great except the lemon was far too bitter and it ruined the entire meal which my boyfriend and I ended up having to throw away unable to finish.

    1. Hi Heather! I am really sorry to hear that. Is there anything I can help with? I hope you love some other recipes of mine! xTieghan

    1. Hi Anne,
      I would add some more butter and lemon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. 4 stars
    Loved the whipped ricotta and the bread crumbs were amazing! Especially with the capers & red pepper flakes. Not too rich, just perfect! Would love to try a substitute for the lemon. Well done!

  32. 5 stars
    This was phenomenal! Super simple and bursting with summery flavors. I cannot wait to make it again. Tiegan’s recipes never fail and they’ve become a saving grace of quarantine.

    1. Aw that is seriously amazing to hear! Thank you so much for trying all of my recipes! I hope you continue to enjoy them! xTieghan

  33. 5 stars
    So perfect for summer!! Bright and fresh. I put a grilled chicken breast on the side for my boys! Delicious!!

  34. 5 stars
    I enjoyed every element of this meal! The refreshing lemon, delicate pasta, creamy whipped ricotta, and hint of spice in the bread crumbs! Thank you so much for sharing. Definitely will make again, but takes me more than 20 minutes to make. 😉

  35. 4 stars
    This is SO good! Easier than expected. I fully expected to miss the lack of protein but I didn’t. My only advise is to be positive that you have chopped the lemon very very finely! Since you are including the rind, if the pieces are too big you can get a bitter bite now and then. Enjoy this delicious recipe!! We certainly did!

  36. 4 stars
    I made this recipe today and it was delicious! However I’m wondering whether or not I messed up with the lemon. I caramelized the slices and chopped them up, but I found them to be overwhelmingly bitter in the dish. Are you not supposed to use the skins and pith? I think next time I would just use the flesh.

    1. Hi Riley,
      Thanks so much for trying the recipe! If the lemons are super caramelized that should take the bitter taste out of them. You could also leave the lemon out next time if you are worried about the bitterness. I hope this helps! xTieghan

  37. 5 stars
    This dish was amazing. Next time I would add one more zucchini. Loved the ricotta and the caramelized onions. This is a keeper. Loved it.

  38. 5 stars
    I made this dish for a dinner party with my parents and my husband’s parents…so it HAD to be good…and IT WAS! Paired this pasta dish with breaded chicken cutlets and it made for a perfect dinner on a cool summer evening. I’m now excited for lunch time so I can eat leftovers. Thank you for the delicious recipe!

    1. Love that!! Thank you so much for trying this one, Meagan! I am really glad you both loved it! xTieghan

  39. 4 stars
    Love this recipe, minus the caramelized lemon! Not sure why they weren’t good, I would taste them before you add them to ensure you like the flavor! Next time I will try with Meyer lemons. MUST do the ricotta base, and I added a little pasta water to the zucchini/ pasta mixture to mix with the ricotta. Enjoy!

  40. I’m about to try this recipe and was wondering if there was another way to whip the ricotta if I don’t own a food processor? Thank you! Can’t wait to try this!

    1. Hi Abbie,
      You can just used a whisk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. 5 stars
    I made this tonight and it was delicious. A perfect Summer pasta. The caramelized lemon and homemade breadcrumbs make it extra flavorful. Beautiful plated also!

  42. 4 stars
    We absolutely loved the whipped ricotta, the bread crumb topping, and basically everything but the lemon. I followed your directions – even watched the video – but it was still quite bitter. Glad I only put about 1/4 of it in. We enjoyed it, though, and I’ll probably make it again.

  43. 5 stars
    When I chopped up all those lemon slices I was so afraid that this would be too lemony, but it was surprisingly delicious! I almost took away a star because I don’t see how I could possibly make this in 20 minutes! But you seem so sweet I didn’t want to take a star away from you. : )

    1. Love that!! Thank you for trying this one, Mary! I hope you continue to enjoy all the recipes you try! xTieghan

  44. 5 stars
    This tastes like summer, happiness, and a bit of mischief! I will be making again but next time doubling the zucchini. The family loved it!

  45. 5 stars
    OMG I just made this and it was the best pasta I think I’ve ever made. Those toasted bread crumbs were m a g i c a l. Thank you for this deliciousness!

  46. 5 stars
    Half Baked Harvest comes through once again! In January, we challenged ourselves to make 50 new recipes this year, and we met our goal yesterday with this little taste sensation! Looking at our list of recipes, several of those we’ve enjoyed have come from you. Your unexpected flavor combinations and preparation (like the caramelized lemon slices in this recipe) and new ways of preparing old standbys have been a real treat for us. Thank you for helping us meet (and soon exceed) our goal. Tonight for recipe #51, we’re trying out the Pesto Chicken Caesar Salad with Tomatoes and Burrata. Can’t wait!

  47. 5 stars
    I made this last night and it was amazing! The whipped ricotta with added fresh lemon juice is life changing. I now want that with everything. The breadcrumb topping was delicious and the perfect crunch. I added shrimp to the dish, that was excellent with the caramelized lemons chopped up….my mouth is watering and I can’t wait for left-overs lunch today! Thanks for the Fab Summer recipe, Tieghan!

    1. Thank you so much Jenna!! I am really glad this recipe turned out so well! I hope you continue to love this and others! xTieghan

  48. 5 stars
    Delicious! The caramelized lemons added just the right punch. And the whipped ricotta is pure genius. Next time (and there will be many next times for this dish!) I’ll save some of the pasta water – maybe it was the type of pasta I used (didn’t have angel hair) but I found the leftovers to be a bit dry. I added some chicken stock and that worked. Thank you so much for this – and all your creative recipes!

    1. Thank you so much for trying this Luann!! I am really glad this turned out so well for you! xTieghan

    1. Hi! I am sorry, but I do not! I recommend using a app or online food calculator to get the calories, fats, etc. Just make sure to divid by the serving size!! xTieghan

  49. 3 stars
    Aloha, we made this for dinner tonight and the consensus was that everybody pretty much loved it except for the fact the lemon slices were bitter. So do you have a trick for getting the bitterness out of the lemon slices before you caramelize them? Inquiring minds need to know!

    1. Hi Rose,
      Thanks for trying the recipe, so sorry the lemon was bitter. I am wondering how caramelized your lemons were because that really takes the bitterness out of them? Please let me know! xTieghan

  50. 4 stars
    I was a bit hesitant about this recipe when I looked at all the ingredients and how it came together but I must say it was delicious and a really nice dish for summer pasta! I would be happy to serve the dish at dinner to visitors. I think using the whole lemon with the basil, even after sautéing gave the dish a bit of a bitter taste. Next time I make this I would likely use the zest of the lemon then sauté the lemon slices after slicing the pith off of the lemon slices. Overall, very tasty and a little “something different”.

  51. 4 stars
    This was a delicious pasta dish! Lemony, basily and creamy. One note – do NOT taste the toasted breadcrumbs before you serve the dish. If you do, you WILL end up eating 1/2 of them before it’s time to plate the dish.
    Great recipe! I did find the lemon rind too bitter even though it was beautifully caramelized, I’ll leave it out completely next time. .

  52. 5 stars
    So excited to give this one a try! Any suggestions for adding a meat? I was thinking chicken or sausage? Thank you!

    1. Hi Rachel,
      I think sausage would be great! You could use ground sausage and just sauté on the side and add to the pasta. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi M.B.
      I would recommend using a cast iron skillet and butter, key for caramelizing lemons. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 5 stars
    Excellent! I made this for dinner last night and had a hard time convincing the family to finish over older leftovers before finishing off this dish for lunch! I did some alterations; I used half the breadcrumbs to make some baked chicken tenders, and kept the lemon on the side for personal tastes. I also think you could double or more the amount of squash if you wanted to plus up the veggies.

  54. Do you take the capers out when you take the toasted bread crumbs out of the skillet or do they get left in the skillet. Thanks. Making this on Saturday.

    1. Hi Phillip,
      I took the capers out with the bread crumbs and then topped the pasta with them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. How did you make the whipped ricotta? Did you put it in a food processor with anything else? How long did you put it in the food processor for?

    1. Hi Danielle,
      I just put it in the food processor by itself until it was whipped, maybe 1 minute. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. This was so delicious! We made it tonight and it was amazing! We can’t wait to see what recipes you create next!

  57. 5 stars
    This was so good!!! I didn’t have ricotta on hand so did whipped feta instead and my husband and I thought it turned out great! We served it with salmon. So excited to try it again with the ricotta!

    1. Hi Faith,
      I sure do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  58. 5 stars
    We really enjoyed this, but I am confused. How do you caramelize lemons without sugar? I had to keep them in the pan for much longer than a minute. Thanks! Love your recipes!

    1. Hi Caren,
      Thanks for trying the recipe! I am able to get a great caramelization by using a hot cast iron skillet and butter. Please let me know if you have any other questions! xTieghan

  59. Thanks for this delicious-looking recipe, Tieghan! Will definitely try it this week. I forwarded it to a friend who I thought would love it, but I’d forgotten that she’s not a ricotta fan. I suppose you could just omit it, but that creamy goodness really adds to pasta dishes (we love it in your broccoli pesto pasta recipe). I’ve seen cottage cheese used as a sub in lasagna, but can’t imagine whipping it – plus it doesn’t have the subtle tang of ricotta. Any suggestions? Crème fraîche….mascarpone….? Thanks – and have a great week!

    1. Hi Marcie,
      You could totally omit the ricotta, but something like creame fraiche, mascarpone, or feta would also be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Krissy,
      I’ve not attempted to make homemade ricotta, I like to use store bought. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. 5 stars
    Another yummy pasta. Love the lemon. I’ve made similar, but not with capers. I’ll give it a try.

  61. 5 stars
    This looks so good~ I have never heard of this pasta, thank you for sharing the nice recipe! And the photo is really beautiful!

  62. This must be very rich is 3/4 lb. pasta feeds six people. (All that butter and cheese!) Siubds delish, though.